AI-generated
Fennel and Orange Salad
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Source: https://recipheon.com/en/recipes/snacks/fennel-and-orange-salad
About this recipe
Fennel and orange salad combines crisp fennel slices, juicy flesh, and salty black olives. In this Sicilian version, the simple dressing is made with olive oil and the juice collected while cutting the fruit. Slice the fennel very thinly so it is more tender but still crisp. Peel the oranges with a knife and cut the segments from between the membranes to remove tough fibers and the bitter white pith beneath the peel. Work over a bowl and use the reserved juice to dress the whole salad. Combine the ingredients just before serving, as salt and juice gradually soften the fennel. These quantities make four servings of a cold appetizer or side dish.
Ingredients
Salad with Orange Dressing
400 g raw fennel bulb, weighed after removing stalks, tough outer layers, and the woody core
500 g orange segments and collected juice combined, weighed after removing peel, white pith, membranes, and seeds, about 4 medium oranges
60 g black olives without pits, packed in brine, drained weight
30 ml extra virgin olive oil
2 g salt
0.3 g ground black pepper
Steps
Wash the fennel, cut off the stalks, and remove the tough outer layers. Cut the bulb lengthwise into quarters and cut out the woody core; the listed weight is for the trimmed pieces. Dry them and use a sharp knife to cut crosswise into slices about 1–2 mm thick that bend slightly.
Wash the oranges and cut a thin slice from both ends so the fruit stands steadily on a cutting board. With a sharp knife, cut away the peel and white pith, following the curve of the fruit. Remove any remaining white patches, leaving the flesh exposed.
AI-generated Hold a peeled orange over a bowl and cut out the segments along the membranes separating the flesh. Collect the segments and released juice in the bowl; remove any seeds you find. Gently squeeze the remaining membranes over the same bowl. The listed 500 g is the combined weight of the prepared segments and collected juice; use all of the juice in the dressing.
AI-generated Transfer the thin fennel slices to a wide salad bowl. Use a slotted spoon to lift the orange segments from their bowl and arrange them among the slices without tearing the flesh. Leave the collected juice in the bowl for the dressing.
AI-generated Add the olive oil, salt, and pepper to the collected juice and mix with a fork. Pour the dressing over the salad, add the drained olives without pits, and gently toss, lifting the ingredients from underneath. Divide into 4 appetizer or side-dish servings and serve immediately so the fennel stays crisp.
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